INGREDIENTS
- Spring chicks
- Cream
- Shallot
- Chicken stock cube
- Tarragon
- Salt and pepper ⠀
- Butter
RECIPE
- Preheat the oven to 180°C.
- Use an oven safe pan (preferably with cover)
- Cook the chicks in the pan with butter until browned on both sides. Remove from the pan and set aside. Cook a chopped shallot in some more butter
- Deglaze the pan with a glass of chicken stock. Add cream and stir. Season to taste with salt & pepper
- Add the chicks back to the pan and cook this in the oven (with cover) for at least 30 more minutes. Check regularly and pour some sauce from the bottom on the chicks
- Add chopped tarragon at the end and season some more if needed